No Knead Cinnamon Rolls — Easy Overnight Recipe

Warm, pillowy spirals scented with butter and cinnamon, made effortlessly overnight for soft centers and crisp edges.

Scale

500 g (4 cups) all-purpose flour
100 g (1/2 cup) granulated sugar
7 g (1 packet / 2 1/4 tsp) instant yeast
9 g (1 1/2 tsp) salt
240 ml (1 cup) whole milk, warmed to 38°C (100°F)
60 g (4 tbsp) unsalted butter, melted
1 large egg (about 50 g)
150 g (3/4 cup) brown sugar + 2 tbsp ground cinnamon + 30 g (2 tbsp) unsalted butter, softened for filling
120 g (1 cup) powdered sugar + 30–45 ml (2–3 tbsp) cream or milk + 1 tsp vanilla for glaze

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Warm the milk and combine wet ingredients: In a large bowl, whisk the warm milk with melted butter, granulated sugar, and egg until smooth.
Add dry ingredients and mix until combined: Stir in flour, instant yeast, and salt for 1-2 minutes until a sticky dough forms.
Cover the bowl tightly and refrigerate for 8-12 hours for the first rise.
Turn the chilled dough onto a floured surface. Roll into a rectangle, spread softened butter, and sprinkle cinnamon-sugar.
Roll the dough tightly into a log and chill for 15 minutes before slicing into rolls.
Place the rolls cut-side up in a greased baking pan. Cover and proof for 45-60 minutes until puffed.
Preheat the oven to 190°C (375°F) and bake rolls for 20-25 minutes until golden.
Let rolls cool briefly, then spoon the glaze over warm rolls before serving.

Chill the dough overnight for better flavor. Use plant-based milk for a dairy-free option.